Chapter XV · Relevés and Entrées · No. 1101
Built upon: No. 2203Pommes de Terre Anna
1101—Tournedos Lili
Season the tournedos, and fry them in butter.
Dish them, in the form of a crown, each on a crust of “Pommes de terre Anna” (No. 2203, Pommes de Terre Anna), stamped out with a round, even cutter of the same size as the tournedos.
On each tournedos set an artichoke-bottom garnished with a roundel of foie gras tossed in butter, and on the foie gras place a slice of truffle. Send, separately, a reduced and well-buttered Périgueux sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1101, p. 369. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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